Delicious Fermented Flatfish (Gajeami Sikhae): A Winter Delicacy
Delicious Fermented Flatfish (Gajeami Sikhae): A Winter Delicacy
Boost Your Health This Winter with Protein-Rich and Calcium-Packed Fermented Flatfish!
When properly fermented, Gajeami Sikhae offers a wonderfully chewy texture, complemented by the refreshing crispness of radish and the nutty aroma of millet. It’s a delightful dish to enjoy throughout the winter. Make this healthy and delicious fermented flatfish at home!
Main Ingredients- 1kg of Flatfish (suitable for sikhae preparation)
- 1/2 Daikon Radish
- 3 cups Cooked Millet Rice (Jojbab)
Seasoning Ingredients- 1.5 cups Gochugaru (Korean chili flakes)
- 4 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 4 Tbsp Anchovy Fish Sauce (Myeolchi Aekjeot)
- 4 Tbsp Malted Barley Flour (Yeotgireum Garu)
- 2 Tbsp Coarse Sea Salt (Cheonilyeom)
- 1.5 cups Gochugaru (Korean chili flakes)
- 4 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 4 Tbsp Anchovy Fish Sauce (Myeolchi Aekjeot)
- 4 Tbsp Malted Barley Flour (Yeotgireum Garu)
- 2 Tbsp Coarse Sea Salt (Cheonilyeom)
Cooking Instructions
Step 1
Start with fresh flatfish. Remove the inner lining and guts, and trim the fins. Rinse the fish thoroughly under running water. Sprinkle with coarse sea salt and let it cure for 1 hour. After salting, do not rinse the fish. Dry it in a well-ventilated area for two days until it becomes chewy and slightly dry (kkudeokadeun). This drying process is crucial for a firm texture that won’t become mushy during cooking.
Step 2
Slice the daikon radish into thick matchsticks. Sprinkle lightly with coarse sea salt and let it sit for 1 hour to draw out moisture. After salting, squeeze out as much water as possible by hand.
Step 3
Rinse the millet (mejo) thoroughly and soak it in water for about half a day. Cook the soaked millet into firm rice (godubap). Transfer the cooked rice to a wide, shallow bowl and let it cool completely.
Step 4
Once the flatfish is chewy and dried, slice it diagonally into pieces about 1.5 cm thick.
Step 5
Slice the green onions diagonally, similar in thickness to the flatfish pieces.
Step 6
In a large bowl, combine the sliced flatfish, cooled millet rice, and the squeezed daikon radish. Begin seasoning by gradually adding the gochugaru. Gently mix and ‘knead’ (chida-eo) the ingredients together, ensuring the chili powder coats everything evenly without clumping.
Step 7
Continue to mix until the millet rice is coated with a vibrant red hue from the gochugaru. It’s important that each grain of rice is well-seasoned.
Step 8
Add gochugaru to the julienned radish and gently mix and knead (jomo jomo). Ensure the radish is evenly coated with the spicy seasoning, giving it a beautiful, deep red color.
Step 9
To the sliced flatfish, add the remaining gochugaru, anchovy fish sauce, minced garlic, and minced ginger. Mix and knead thoroughly, ensuring the chili paste and seasonings are well-absorbed into the fish. This step is key for developing the flavor base.
Step 10
Sift the malted barley flour through a fine-mesh sieve to remove any lumps. Add the sifted malted barley flour to the seasoned flatfish.
Step 11
Now, combine all the ingredients – the flatfish, rice, radish, and all seasonings – and mix them together thoroughly. Ensure everything is evenly distributed for consistent flavor throughout the dish.
Step 12
Finally, add the diagonally sliced green onions and mix gently to incorporate them.
Step 13
Transfer the well-mixed Gajeami Sikhae into an earthenware pot or an airtight container. Let it ferment at room temperature for two days, then refrigerate. Enjoy this delicious and deeply flavorful fermented flatfish gradually as it continues to mature. Enjoy your creation! ♡
